Harissa Carrots and Fennel with Lentils

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My trip to Seattle to work on the Cody nutrition video series proved to be a pretty ragin’ food fest. The pre- and post-production days, along with nights off gave me some time to explore the city, meet the amazing locals, and sample, er, quite a bit of fantastic food. You know, for research purposes.

When I travel, I put wish-list restaurants in two groups: the vegetarian restaurant, and the non-vegetarian restaurant that has enough veg-friendly options to be worth the visit. As much as I find a lot of inspiration at both of these types of establishments, they can also have their drawbacks. First, the vegetarian restaurant, bless them, can tend towards the dated, you know what I mean? Overly-sauced, overly-cheesed, overly seitan-ed out places that offer satisfying, but not very health conscious dishes reminiscent of 1997. Yea. The second place is great if you want to eat out with meat-loving friends (and thank goodness most American restaurants recognize that vegetarians don’t always travel in packs!). The issue is that these places don’t recognize that we also need substance. There are plenty of creative veggie-centric plates, but nothing that is going to really fill me up! When I was in Seattle, I rarely saw a single bean, lentil or a cube of tempeh on a menu. If I was lucky enough to see a whole grain, it was a sprinkle on top like a garnish. I feel like I’m always compromising somehow, which sounds ridiculously gripe-y, but maybe this is my PSA to say that both types of restaurants are so close to getting it so right that it is worth putting it out there in hopes that someone hears my cry.

One of my most favourite dishes at a hip and trendy non-vegetarian spot was a roasted carrot, fennel, harissa and yogurt combination, that was as strong in its presentation as it was in flavour. The plate was literally piled with roasted carrots and fennel – a stellar sight for ravenous eyes – bathed in the silkiest scarlet sauce, all nestled in a generous swathe of thick yogurt. It was kind of thing I could barely wait to dig into (I had to share with the rest of my table…rough!), and sad to see the server remove the licked-clean plate. BUT! Where was the rest of it? I realize that this was intended to be a side dish, but there were literally no other options on the menu unless I was to join my table mates and dig into a roast chicken.

Being back home in Copenhagen in the thick of winter, I felt the urge to bring a little light and spice to the table. Fondly recalling the jolt to my taste buds that carrot dish conferred, I decided to make my own version that included a simple upgrade with lentils that any vegetarian would be happy to call dinner. Or anyone for that matter.

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Harissa is a north African chili pepper paste traditionally added to meat and fish stews, and to spice up couscous, but I think it’s delish with all the things, especially winter veg that could use a major flavour injection. If you have not made your own harissa before, it’s a relatively quick and painless process that can give your food a serious wake-up. It is bright, bold, spicy, smoky and just plain yummmm. It keeps well in the fridge and a delightful thing to have on hand when you’re not really sure what to do with that pumpkin (slather it in harissa and roast it!) or that tempeh (marinate it in harissa and fry it!) or that kale (dress it in harissa and stuff your face!). If you can’t wait another second to make this dish, you can also buy pre-made harissa paste at ethnic grocers and gourmet markets. It’s sold in small tins, tubes, or jars – just look for versions without any preservatives or unpronounce-ables (but it goes without saying that the homemade kind is best, obvi).

You can really use any kind of chili to make harissa, and I suggest a variety to achieve a deep and complex flavour. Some of the ones I chose (based solely on the fact that I already had them in my pantry) were smoked whole ñoras peppers, guajillo, and bird’s eye for some serious heat. Chipotle would be very tasty (it’s a good idea to have at least one smoked pepper variety), or de arbol, jalepeno, ancho…you get the idea. You can also make harissa with crushed chili flakes if that is all you have, just make sure that you balance it out with perhaps more tomato paste and roasted bell peppers. I believe that you should be able to eat a small spoonful of pure harissa without blowing your head off. You’re after something spicy, but also rich and savoury, so strike that balance as you’re choosing the ingredients.

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It’s Getting Hot in Here
Chili peppers are a fantastic food to add to your diet, especially in the colder months, as they actually heat us from the inside out! Chilies contain an active substance called capsaicin that significantly increase thermogenesis (a.k.a. heat production), in our bodies. This is precisely why eating spicy food makes us turn read. break a sweat, and can even aid weight loss, as thermogenesis literally burns calories! These burned calories translate into warmth in the cells and therefore heat in the body. This is the exact same process that takes place in hibernating animals to stay warm.

Other foods that have this thermogenic effect are horseradish, mustard, cinnamon, fennel seed, garlic, ginger, ginseng, and turmeric.

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I love this kind of dish from a construction standpoint. The first bites deliver the big bold flavours of the roasted veg dripping in smoky sauce alone, and then as you begin to go further and dig around, everything kind of melds together, creating mouthfuls with a little bit of this, a little bit of that. The lentils start hanging out with the lemon-spiked yogurt giving the smooth consistency some tooth and texture, which the veggies then become coated in. The harissa drippings work their way into all the nooks and crannies, and the mint pokes you every so often with a “hello, my name is FRESH!” It hits all the texture notes, the flavour notes, and you’re left feeling, well, really satisfied. Not to mention, full.

This dish is totally vegan aside from the yogurt, which could even be replaced with a cashew yogurt, like the one in my cookbook, or another plant-based one. You can even leave it out all together if you like, but it’s a great team player with the other elements. The lentils could easily be replaced by the beans of your choice, and the veg you can change up according to what you have available. You can even make the harissa dressing for any manner of green salad and serve it over raw things too. This dish would also be really tasty with some toasted nuts or seeds sprinkled on top.

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Note: If you are in Copenhagen and looking for high-quality organic spices for this recipe or any others, check out ASA spice shop in Torvehallerne! They are simply. the. best.

*   *   *   *   *   *

Oh yea, Happy New Year everyone! I hope everyone’s 2016 has started off on the right foot.

Here are a couple things I’ve been up to:
Cody app and I have collaborated to create an online video series with 21 episodes geared towards anyone who wants to learn how to cook healthy, plant-based meals! I have been wanting to put together an educational + cooking video program for so long now, and I am very proud of how this has turned out. I hope you check it out.

Cody - Healthy, Whole, Fit

We’ve added four brand-new and exclusive recipes to the My New Roots app. These recipes are specifically for cleansing and detoxification, so if you’re January hasn’t been as “clean” as you would have liked, maybe this will give you some inspiration! Update your app or download it now and get this recipe for Nori wraps with Cleansing Broccoli Pesto along with three other delicious and detoxifying delights (use the filter button to select “Super Clean 2016″) Check out the recipes here.

My New Roots iPhone app

And I was invited to speak on Jessica Murnane’s podcast, The Things that Freaked my Week. It was fun. Listen here.

BIG love and best wishes for your year ahead.
xo, Sarah B

Show me your harissa on Instagram: #MNRharissa

The post Harissa Carrots and Fennel with Lentils appeared first on My New Roots.


My New Roots

The Mother of all Veggie Bowls

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For a long time, it felt like we could just follow our own path on this blog and in our kitchen. But it’s becoming more and more obvious that with a 1,5-year old and a soon 6-year old in the family, their food preferences matter too. And we should talk about that more. Isac is actually quite the happy eater. He is stuffing his face full with most food that we put in front of him. Just like Elsa did when she was younger. Now however, she has become rather selective with her food. A lot of dinners are spent listening to our daughter explaining how she loves this (pointing at oven roasted broccoli) and hates that (holds up a mushroom while shaking her hand like she was holding poison), loves this (places three raw carrots in her mouth at the same time) and hates that (scoops the lettuce off her plate and on to her little brother’s). We try to be cool about it, listen to her and sometime adapt or just try again next time. You see, she can be quite random; devour on an avocado toast one day and then completely despise it the next. She is not a fan of kale in salads but loves them as chips.

One method that always seem to work is when we place a mix of vegetables, grains, seeds, fruit and legumes on separate plates on the table and have a little Build-Your-Own-Dinner party. Then we can all pick our favourites. Except Isac, who prefers a more chaotic take on dinner and therefore get served a ready-made bowl.

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Last Friday we came up with a new version of that dinner. We gathered a rainbow selection of warm and cold vegetables, brown rice and creamy spreads in one huge bowl and then let everyone grab a fork and eat straight from the bowl – family style! We placed blankets on the living room floor, put the bowl in between us and had a movie night/indoor picnic while the snow was coming down outside. It was perfect. Until Isac sat down in the bowl. But we weren’t that hungry anyway …

We have made many #gksbowls during the last years but I think this one takes the cake. It’s the mother of all veggie bowls. And she has got something for everyone.

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We created three spreads/dips/sauces for this bowl. The first one is a Sun-dried Tomato & Red Lentil Spread which is great mixed with rice or smothered on top of a sandwich. We also made a Green Pesto inspired by this old recipe of ours. But you can also just go for a store bought. Lastly, we made a Vegan White Bean & Sunflower Sauce that was inspired by Laura’s Special Sauce. Her sauce has a whole array of spices to boost flavour but since we made this for the kid we went a little lighter with the spices and added some white beans for extra protein. It tastes amazing and the nutritional yeast give it a kind of cheesy flavour even though it’s vegan. You can choose how thick you want it by the amount of water added. Use more water if you prefer it as a runny sauce and less if you want it more as a spread.

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The Mother of All Veggie Bowls

We want you to use this recipe as inspiration and have therefore not specified exact measurements for the vegetables. Choose your favorites and adapt the amount to how many people you are serving. It is not very expensive food either and is perfect if you are on a budget. Any leftovers can be used to create similar bowls or make awesome warm sandwiches/toasts the following days.

1 batch cooked brown rice (or millet, quinoa or buckwheat)
Oven Roasted (or steamed) Vegetables (see instructions below)
Raw Vegetables (see instructions below)
Kale chips
Sauerkraut, store bought or homemade
Pumpkin Seeds, whole or roughly chopped 
Green pesto

White Vegan Sauce (see recipe below)
Sundried Tomato & Lentil Spread (see recipe below)

In a very large and wide serving bowl: Arrange the lettuce to cover the bottom of the bowl. Then spoon up the rice in the center. Place the roasted and raw vegetables and sauerkraut in a circle around the rice. Then arrange small jars with the dipping sauces in the serving bowl or on the side and sprinkle over pumpkin seeds. Dig in! (Alternatively, let everyone pick their favourite veggies and place them in smaller bowls.)

Oven roasted or steamed veggies
Broccoli, torn into florets
Sweet potato, rinsed and cut in 1/3 inch / 1 cm slices
Parsnip, peeled and cut into thick sticks
Carrots, rinsed and cut into thick sticks
Cauliflower, rinsed and cut into florets
Beets, peeled and cut into 1 inch pieces

For oven roasting: Preheat the oven to 200°C/400°F. Place the prepared vegetables on a baking papper, drizzle with olive oil or melted coconut oil and sea salt and pepper. Toss to cover. Place in the oven and roast for 25-40 minutes until tender and golden with crispy edges.

For steaming: Pour an inch of water into a pot, place a metal strainer (or a steaming basket if you have one) over, resting on the rim of the pot, not touching the boiling water. Place the veggies in a single layer in the strainer. Bring the water to a boil, the lower the heat to a bare simmer, cover with a lid. Check the veggies often to prevent over cooked veggies, steaming time will vary depending on the type and size of veggies, but usually between 8 and 20 minutes.

Raw veggies cut in bite-size pieces
Carrots, cut into sticks
Avocado, stone removed and flesh scooped out and sliced
Cucumber, shaved with a julienne peeler or cut into sticks (with peel on)
Bell pepper, rinsed and cut into sticks
Lettuce, rinsed and patted dry
Cherry tomatoes, divided in halves

White vegan sauce
1 cup raw sunflower seeds, soaked for 20 mins
1 ½-2 cups (350 ml – 500 ml) filtered water
1/2 cup  / 125 ml cold-pressed olive oil
½ cup (80 g) cooked large white (navy) beans (we use pre-cooked store bought)
3 tbsp nutritional yeast (buy at the health food store)
2 garlic cloves, peeled
1-inch piece of fresh turmeric (or 1/2 tsp ground turmeric)
1 tsp raw unfiltered apple cider vinegar
1/2 tsp ground nutmeg
1/4 cup fresh lemon juice
fine sea salt and ground black pepper, to taste

Add all ingredients to a high-speed blender and blend until completely smooth. Taste and adjust the flavors to your liking, add more lemon juice, nutritional yeast or spices if needed. Add more water or oil if you prefer a more liquid sauce. Store in an air-tight container in the fridge.

Sun-dried tomato & red lentil spread
1/2 cup uncooked red lentils
1/2 tsp sea salt
100 g / approx. 10 large sun-dried tomato, soaked in water for 20 minutes and then rinsed and chopped
1 small clove garlic
1/2 lemon, juice
1 tsp flaky sea salt
1/4 cup water

Rinse and drain the lentils. Place lentils, 1 cup water and sea salt in a saucepan, cover and bring to a boil. Immediately lower the heat and let gently simmer for 20 minutes or until tender and can be mashed easily between two fingers. Drain any excess water, let cool slightly. Place in food processor with the rest of the ingredients and process until a smooth and creamy texture is reached. Add more water if you prefer it thinner. Taste the spread and adjust the flavors by adding more lemon juice or salt. Store in an air-tight container in the fridge.

Ps! Thank you all of  that has emailed reminders that we should change our blog header to also include Isac’s name. Unfortunately we have lost the original file for the logo so we will change it as soon we have a new logo ready. Even if he is not visual on the blog yet, he is very present in our kitchen (making a mess!).

Green Kitchen Stories

Spiced Carrot Muffins with Millet

Spiced Carrot Muffins with Millet

It’s no secret I love a good mid-morning snack. Most of the time it’s fruit, nuts, or yogurt but occasionally I want something hearty. Croissants, muffins, and scones are all the perfect occasional treat in my book. And while I wish I could eat croissants every day, it’s nice to have a slightly healthier option. These carrot muffins are packed full of flavor and have a great crunch thanks to uncooked millet.

Read more and see the recipe.

The post Spiced Carrot Muffins with Millet appeared first on Naturally Ella.

Naturally Ella

10-Spice Mix Gift Jars + Printable 10-Spice Veggie Soup Recipe!

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If you’re looking for a lightening fast and cost efficient homemade holiday gift, I have just the thing for you!

I love to make homemade food gifts for friends and family around the holidays. It’s fun to give them and all, but mainly, I love having a reason to buy more glass jars. SEE ERIC, I ACTUALLY NEEDED THESE JARS. And cute tags…oh my goodness, the cute tags. I die.

I almost didn’t get a chance to make any homemade gifts this year because the past two weeks have been consumed with the cookbook photoshoot (behind the scenes one, two, three). So, we just started our Christmas shopping/gift planning on Saturday which was fun. Our tree is still not up yet, but it is what it is. We’re squeaking in at the last minute this year, and I’m just going to have to make peace with the fact that the holiday season is never “perfect”. Isn’t it so much better when you just accept that?

My motivation was running a bit low after the excitement of last week, but sometimes inspiration strikes when I least expect it. I got a text from my sister Kerrie on Friday night. She wrote:

“Mixing up your 10-spice mix and putting them in jars with your recipe attached! I’m giving some out for Christmas! How’s that for an idea?”

Then she attached a photo. Immediately, I knew I had to do this.

Then a short while later, I received another text from Kerrie:

“Do NOT touch your face when using the CAYENNE pepper!!!! OH MY GOODNESS!!”

I just about died laughing.

A short while later, another text:

“A frozen face cloth helps.”

She kills me, she really does.

So, a big thanks to Kerrie for this post’s inspiration (and hilarious personality). I love you.

Also, thanks to Eric for being my crafting partner in crime yesterday (he was the one who insisted we do this idea!) and for being the best hand model eva. If you are following me on snapchat, you saw the entire process (as well as the Crispy Almond Butter Cookies from my cookbook)! We had a blast.

The fine print: Do not attempt to use a mixing bowl this small. I only used it for the photo and then promptly transferred the spices into the biggest, baddest bowl I own (a bamboo Caesar salad bowl that could feed 25 people – 3 pics down).

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10-Spice Mix Gift Jars

Vegan, gluten-free, grain-free, no bake/raw, nut-free, oil-free, refined sugar-free, soy-free

This 10-Spice mix takes just a few minutes to throw together, and it can be used in a variety of dishes, such as soups, stews, pastas, potatoes, salad dressings, and more! I love using it in my 10-Spice Vegetable Soup with Cashew Cream (also see: page 137, The Oh She Glows Cookbook) which is one of my most loved soups of all-time (and a reader favourite, too!) These spice jars make a quick and easy holiday gift that won’t set you back much money. Just pair the spice mix with the soup recipe or, if they don’t have it, The Oh She Glows Cookbook with the page bookmarked.

Yield
7 packed cups of spice mix
Prep Time
45 Minutes
Cook time
0 Minutes
Total Time
45 Minutes

Ingredients:

  • 2 cups smoked paprika
  • 1 cup garlic powder
  • 1 cup dried oregano
  • 1 cup onion powder
  • 1 cup dried basil
  • 2/3 cup dried thyme
  • 1/2 cup ground black pepper
  • 1/2 cup white pepper (optional)
  • 1/2 cup fine sea salt
  • 1/3 cup cayenne pepper

Directions:

  1. Gather 8-9 (3/4 cup/175 ml capacity) glass jars.
  2. Add all of the spices into an extra-large bowl (I used a huge Caesar salad bowl) for easier mixing.
  3. Whisk together all of the spices until thoroughly combined. It takes a while to mix it all together, but keep going until you don’t see any clumps or patches of spice.
  4. Divide the spice mix between small jars using a funnel.
  5. Secure lid, tag, and ribbon on each jar.
  6. Print off the 10-Spice Vegetable Soup recipe and give the recipe (or The Oh She Glows Cookbook) with the jar for a fun gift! Shake the jar before each use.

1) To make the soup: If the gift recipient doesn’t have a high powered blender such as a Vitamix (which can get the cashew cream in the soup very smooth), I recommend making a note for them that they can substitute 3/4 cup of cashews for 1/2 cup of raw cashew butter. It’ll blend much easier.

 

2) I bought my spices in bulk at a bulk food store called Bulk Barn. I also found the jars there too. You can also find small jars for a good price at the Dollarstore.

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p.s. – I have a couple exciting tidbits to share today!

– Pinterest selected The Oh She Glows Cookbook for their Pinterest 100 list which features the top trends and predictions for 2016! So cool and exciting. Thank you, Pinterest! Check out the top 100 trend predictions for 2016 here.

– The Oh She Glows Cookbook was selected by Publisher’s Weekly as one of the Top Cookbook Stories of 2015! You can read the article here.

– I’m hosting a big giveaway on Instagram this week! Up for grabs is a signed copy of my book and a $ 200 Amazon gift card! See the deets here.

p. p. s. – My jars are from Bulk Barn and they hold 3/4 cup of spice mix. The funnel is from Lee Valley (had it for years and so in love). Tags and ribbon are from Michael’s craft store.

Last but not least, I’d like to wish you all a very happy holiday! Merry Christmas to those of you celebrating later this week. I hope you can enjoy some downtime spent with loved ones, and lots of delicious food! We have a lot of exciting things in the works for 2016 and I can’t wait to share them with you. Thank YOU, as always, for your incredible support and encouragement this year. xo

Oh She Glows